Recipe
Ingredients (Servings 4)
- 1 cup Sabu dana (sago)
- 1/2 tsp Sugar
- 2 Green Chillies chopped lengthwise
- 1/2 cup crushed and slightly fried peanuts
- 1 boiled and peeled potato
- 2 tsp Oil
- 1 tsp Cumin seeds
- 1 tsp Lemon juice
- Normal Salt / Rock Salt to taste
- 1 lemon
- 1 tsp chopped Coriander green leaves
Washing And Soaking of sabudana
- Wash the sabudana in water 2 -3 times.
- Then soak them in water just enough to cover the top of the sabudana.
- Use a flat bottom vessel for soaking.
- Soak the sabudana in water for 6 - 8 hrs before you plan to make the khichdi. Every 2 - 3 hrs fluff them with the help of a fork.
- Later if you feel that the sabudana still has a hard center then sprinkle some water on them and wait for 30 mins for them to get soft. Fluff again with a fork and check.
- Repeat the process till you get perfectly soft centered pearly sabudana.
- Each and every pearl will be soft and well shaped. Also the sabudanas will double in volume.
Method
- Chop the potatoes into small cubes.
- Heat the oil/ghee in a pan and add cumin seeds.
- When the cumin seeds crackle add the green chillies.
- Add the chopped potatoes and stir well.
- Let them cook till they are light brown on the outside. Add sabudana mixture and mix gently.
- Let it cook for 10 - 15 mins stirring occasionally and scraping the sabudana layer from the bottom of the vessel.
- When the pearls get translucent and shiny sabudana is ready.
- Then add crushed and slightly fried peanuts, sugar and salt. Stir and make sure every thing gets mixed well.
- Sprinkle some lemon juice over it and garnish it with chopped coriander green leaves.
- Serve hot.
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